Sweet Potato and Squash Bisque

October 6, 2013

Ah, Sunday mornings.  Coffee is a certainty.  We have also treated ourselves to pineapple juice mimosas, celebrating the successful conclusion of Fairview Homecoming festivities.

We recently replaced our not-so-sturdy kitchen table with a wonderful antique (and sturdy) table.  Found in an Aldie VA antique shop we were thrilled to see it’s price marked down.  When we placed it in the kitchen it was as if it had been there all along.

New (old) Kitchen Table

A recent domestic issue involves water seeping into our electrical breaker box and shutting down half of the service to the house. We have contacted our electrician and he’s on the case. Until his work is completed we will spend the next few days stepping over/tripping over lengths of extension cord.  We deemed this a reasonable alternative to cooking all of the food in the fridge at once. The electrician nonchalantly showed me how the breaker box would arc whenever the dryer was turned on. At my age this is as much of an adrenaline rush as I need, no white water rafting necessary. I said “Yes, I see that, very interesting, now knock it off”.

Here’s a wonderful bisque recipe, I just finished putting it together.  You can do it all in one day, but I like to roast all the vegetables one day, then make the soup the next day.  You’ll want a stick blender for this (and all homemade bisque) – it makes the job clean, quick and easy; but wear an apron.  Feel free to roast carrots as well and add them to the soup.  It comes out a beautiful, autumnal orange color.  Enjoy!  ~TH~

Sweet Potato And Squash Bisque

  • 1 butternut squash
  • 1 large sweet potato
  • 1 large onion
  • 1 sweet red pepper, broiled and skinned
  • 4 whole cloves garlic, unpeeled
  • 12 ounces chicken stock (or vege stock)
  • 2 tbsp. worcestershire sauce
  • 3-4 dashes Tobasco (hot sauce)
  • 1 tbsp. herbs de provence
  • kosher salt and fresh cracked pepper
  • 1/4 cup milk (or water)
  • fresh rosemary
  • fresh thyme

DO THIS THE DAY BEFORE: Preheat the oven to 350 degrees.  In a large roasting pan (or two smaller oven-proof pans) drizzle olive oil, salt and pepper.  Wash and slice the vegetables into large pieces and place them onto the pans.  Place pans in the oven.  After 15 minutes check the onions and garlic.  You want them tender, remove them when they are soft.  Continue cooking and checking until all the vegetables are soft enough to mash.  Allow all the veges to cool, then refrigerate in an airtight container.

NEXT DAY: Into a large stock pot pour two ounces of stock and place over medium heat.  Add the roasted veges (simply squeeze the garlic cloves into the pan like toothpaste; discard the outer skins).  Stir, breaking up the veges with a sturdy spoon.  If the veges won’t break up easily cover the pot and put the heat on low.  Continue to add stock and continue to stir.  When the soup begins to come together add the worcestershire, tobasco, herbs de provence, salt and pepper.  Blend with a stick blender until the bisque is smooth.  Add the milk and blend again.  Taste as you go!  Remove from heat.  Finally, strip some fresh thyme from their stems into the soup and drop 3 or 4 full sprigs of fresh rosemary in.  Stir and cover off the heat, allowing the flavors to mellow.  When serving, garnish each bowl with roasted red peppers and a sprig of fresh thyme.

Sweet Potato And Squash Bisque

Sweet Potato And Squash Bisque


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